Recipe by ladyroseofrohan
This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.
Top Review by sofie-a-toast
The filling in these enchiladas is absolutely delicious! It is so savory, rich and creamy. However, the salsa on top didn't quite satisfy my enchilada craving. I think I much prefer my enchiladas smothered in enchilada sauce. Next time I'll make the filling for this and pair it with my fav sauce to make a die-for dinner. Thanks for the post.
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 8 ounces cream cheese
- 1 lb vegetarian refried beans
- 15 ounces canned red kidney beans or 15 ounces canned black beans
- 1⁄2 teaspoon cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1 cup salsa, divided
- 12 flour tortillas
- 1 cup shredded cheese
- 1⁄4 cup heavy cream
Directions See How It's Made
- To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
- Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
- Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
- Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
- Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.